Keto4Karboholics German Chocolate Cake

Keto4Karboholics German Chocolate Cake

Makes 12 Slices

1 Slice: 640 Calories, 62g of fat, 3g of net carbs, 10g of protein

 

1- 4oz bar of unsweetened chocolate

1 cup of whole fat sour cream

1/2 cup almond milk unsweetened

¾  cup of Swerve

1 cup of room temp salted butter

5 eggs room temp

2 1/2 cups of almond flour

1 tsp baking soda

3/4 tsp baking powder

 1 Tbsp of vanilla extract or imitation vanilla

1/2 tsp salt

  1. Preheat over to 350 degrees.
  2. Grease two 9" round baking pans.
  3. Line the two round pans with waxed paper and spray/grease.
  4. Melt the chocolate bar, almond milk, and sour cream together on low heat until blended.
  5. In you mixing bowl cream the butter, vanilla and sweetener until combined.
  6. Add eggs in one at a time.
  7. Add in the almond flour and baking powder, soda and salt.
  8. Slowly pour the chocolate mixture and mix well.
  9. Pour evenly into the round baking dishes.
  10. Bake in the oven for 25-30 minutes.
  11. Allow to cool before frosting.

Coconut & Pecan Filling

1/2 cup of unsalted butter (one stick)

½  cup of heavy whipping cream

½ cup of almond milk unsweetened

3/4 cup of swerve

5 egg yolks slightly whisked

1 tsp vanilla

a pinch of salt

1 1/2 cups of unsweetened shredded coconut

1 cup pecans

1.     In a bowl pour the nuts and coconut. Set aside.

2.     Melt butter and sweetener in a sauce pan on medium heat.

3.     Add the heavy cream and almond milk and mix.

4.     In a separate bowl whisk your egg yolks.

5.     Slowly pour a ¼ cup of the heated cream mixture into the eggs while whisking to temper the eggs.

6.     This will allow the eggs to temper so the yolks do not scramble in the heated cream mixture.

7.     DO NOT SKIP!

8.     Once eggs are tempered pour the cream/egg mixture into the rest of the butter/cream mixture on the stove while whisking.

9.     It takes 5 minutes or more on low/medium heat to thicken the egg mixture.

10.  Do not boil.

11.  Once thickened add in the vanilla.

12.  Pour this mixture over the nuts and coconut.

13.  Mix well.

14.  Pour half on one of the cake layers already on a platter.

15.  Place the other cake on top of the icing and remove the liner.

16.  Pour the rest of the icing on the top of the cake.

 

Optional Chocolate Frosting(I used ½ of this to frost the sides and a little in the middle layer put the other half in the fridge)

1 cup butter softened, 2 sticks

1 cup Swerve Confectioners 

2/3 cup unsweetened cocoa powder

1/4 cup unsweetened almond milk(adjust as needed)

2 teaspoons vanilla extract

1.     Cream butter with electric mixer.

2.     Add powdered sweetener and cocoa powder, mix until combined.

3.     Slowly add unsweetened milk while beating until incorporated.

4.     Blend in vanilla and stevia until desired consistency is reached.

5.     Frost the sides of the cake!

6.     Enjoy you worked your ass off!

 

 

 

dessertKassey Cameron4 Comments